Lemon Buttermilk Pound Cake

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Lemon Buttermilk Pound Cake – Don’t LOSE This Recipe

A Moist, Tender, and Perfectly Balanced Citrus Pound Cake

We proudly present the Lemon Buttermilk Pound Cake, a timeless dessert that delivers bright citrus flavor, buttery richness, and an exceptionally moist crumb. This recipe is carefully crafted to produce a pound cake that is soft yet dense, rich yet refreshing, and elegant enough for special occasions while remaining comforting for everyday enjoyment.

Infused with lemon flavor and supported by the tang of buttermilk and sour cream, this cake achieves a flawless balance of sweetness and acidity. It is a recipe designed to be cherished, shared, and baked repeatedly with confidence.

Why Lemon Buttermilk Pound Cake Is a Must-Have Recipe

This pound cake stands out for its perfect texture and flavor harmony. The combination of buttermilk and sour cream ensures moisture without heaviness, while lemon provides a clean, vibrant finish that never overwhelms.

What makes this recipe exceptional:

  • Ultra-moist, tender crumb
  • Balanced sweetness with bright citrus notes
  • Reliable structure that slices beautifully
  • Versatile for glazing, dusting, or serving plain
  • Ideal for make-ahead baking

Ingredients for Lemon Buttermilk Pound Cake

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • ½ cup sour cream or plain yogurt
  • ½ cup buttermilk (recommended for best texture)
  • ½ cup unsalted butter, softened
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Each ingredient plays a vital role in creating a cake that is rich, tender, and full of flavor.

Ingredient Breakdown for Superior Results

All-Purpose Flour

Provides structure while maintaining softness. Measuring accurately ensures the cake remains tender rather than dry.

Buttermilk

Buttermilk adds tang and moisture, reacting with baking soda to create a soft, delicate crumb.

Sour Cream or Yogurt

This ingredient adds richness and moisture, preventing the cake from drying out even after several days.

Lemon Juice and Zest

Fresh lemon juice delivers brightness, while zest provides concentrated citrus aroma and flavor.

Butter and Eggs

Butter adds richness and flavor, while eggs provide structure and stability.

Step-by-Step Preparation Method

Step 1: Prepare the Baking Pan

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan thoroughly to ensure easy release.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution and consistent rise.

Step 3: Cream Butter and Sugar

In a separate bowl, beat softened butter and sugar until light and fluffy. This step is essential for creating a tender crumb.

Step 4: Add Eggs

Add eggs one at a time, mixing well after each addition to maintain a smooth batter.

Step 5: Incorporate Lemon Flavor

Mix in lemon juice, lemon zest, and vanilla extract. The aroma at this stage should be bright and fragrant.

Step 6: Alternate Wet and Dry Ingredients

Add the dry ingredients alternately with the buttermilk and sour cream, beginning and ending with dry ingredients. Mix gently to avoid overworking the batter.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool Properly

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Lemon Glaze for Extra Flavor

For an extra layer of citrus sweetness, drizzle the cake with a simple lemon glaze made from:

  • Powdered sugar
  • Fresh lemon juice

This glaze enhances moisture and adds a glossy, bakery-style finish.

Serving Suggestions

Lemon Buttermilk Pound Cake is versatile and pairs beautifully with:

  • Fresh berries
  • Lightly sweetened whipped cream
  • Vanilla ice cream
  • Afternoon tea or coffee

It can be served plain, glazed, or dusted with powdered sugar.

Expert Tips for the Perfect Pound Cake

  • Use room-temperature ingredients for smooth batter
  • Do not overmix, preserving tenderness
  • Check doneness early to avoid overbaking
  • Let flavors develop overnight for best taste

Attention to these details ensures consistent success.

Popular Variations to Try

Blueberry Lemon Pound Cake

Fold fresh or frozen blueberries into the batter for added texture and sweetness.

Lemon Poppy Seed Pound Cake

Add poppy seeds for classic visual appeal and subtle crunch.

Glazed Lemon Loaf

Increase lemon glaze for a sweeter, dessert-forward version.

Mini Pound Cakes

Bake in mini loaf pans for gifting or portion control.

Storage and Make-Ahead Tips

This cake stores well at room temperature for 2 days or refrigerated for up to 5 days. Wrap tightly to retain moisture. It also freezes beautifully for up to 2 months, making it ideal for advance baking.

Why This Lemon Pound Cake Recipe Never Fails

This recipe succeeds because it balances fat, acid, and structure perfectly. The buttermilk and sour cream prevent dryness, the lemon brightens flavor, and the baking agents ensure even rise. The result is a pound cake that remains soft, flavorful, and visually appealing every time.

Final Thoughts on Lemon Buttermilk Pound Cake

We consider this Lemon Buttermilk Pound Cake a must-keep recipe—reliable, elegant, and endlessly enjoyable. Its tender crumb, vibrant citrus flavor, and classic presentation make it a dessert that never goes out of style. Once baked, it quickly becomes a signature favorite.

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